Twice Stuffed Baked Potatoes
4 large baking potatoes
4 scallions, sliced
2 Tbsp grated sharp cheddar
2 Tbsp crumbled blue cheese
1/2 cup heavy cream or milk
4 Tbsp (1/2 stick) sweet butter, softened
freshly ground pepper
Preheat oven to 400 degrees, bake potatoes.
Cut off 1 inch from the top of each potato. Scoop the potato flesh into the mixing bowl and save the skins. Add the scallions and cheeses. Toss well, until blended.
Add the cream or milk and butter. Hand mash the mixture and season with pepper. Heap the filling back into the potato skins and stand on end. Bake for 10-15 minutes in roasting pan.
Serves 4.